How to cook Seared Halibut with Citrus-Jalapeno Salsa
- 4 halibut filets (6-8 ounces each), skin and pin bones removed
- 1 large pink grapefruit
- 1 orange (I prefer caracara)
- Juice of 1/2 lime
- 3 tablespoons minced red onion
- 1/2 small jalapeno, very thinly sliced
- 1/4 cup fresh cilantro leaves
- 1 1/2 tablespoons extra virgin olive oil
- Salt and fresh ground pepper to taste
- First, you’re going to need to segment that citrus. Using a sharp knife, carefully slice the top and bottom from the grapefruit. Remove the peel and white pith from all around the grapefruit.
- Working over a medium bowl, cut between the membranes to release the grapefruit segments into the bowl. Repeat the peeling and segmenting process with the orange. Remove grapefruit and orange segments from the bowl and slice them crosswise into 1/2-inch pieces.
- Return the citrus to the bowl and add the lime juice, red onion, jalapeño, cilantro and a pinch of salt. Gently stir to combine. Refrigerate until ready to use.
- Gently pat the halibut fillets dry with paper towels. Season both sides of each fillet generously with salt and pepper.
- Heat the olive oil in a large skillet or saute pan over medium-high heat. When hot, add the filets and cook for 3-4 minutes until golden brown on one side. Turn the filets and cook for another 3 minutes until opaque.
- Place halibut on a serving platter or plates and top with Citrus-Jalapeno Salsa Salsa.
The Seared Halibut with Citrus-Jalapeno Salsa
light, a fresh recipe is ready in 20 minutes, looks incredibly sexy and packs a serious punch in the flavor department. It also dominates on the health front thanks to halibut’s lean protein and the metabolism-boosting wonders of citrus and jalapeño.
This recipe for Seared Halibut with Citrus-Jalapeno Salsa serves/makes: 4 servings
The Seared Halibut with Citrus-Jalapeno Salsa recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Halibut
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed